Vegan Shepard's Pie

[Guest guest]

This is a vegan version of Shepard's Pie. Delicious! Be warned, it

takes a while to make. This makes 4-6 generous servings. It makes a

hearty meal for families.

 

Ingredients:

 

Pie filling: (These are approximate amounts. Add ingredients in

proportions to your liking.)

 

2 cups cooked lentils (with extra water)

4 (Maggi brand) vegetarian bouillion cubes

1 cup dehydrated TVP (textured vegetable protein)

4 cups prepared (instant or fresh) mashed potatoes

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Canned veggies of choice. If you can find the small, half cans,

those work best. I recommend a mixture of the following:

8 oz. canned corn

8 oz. canned peas

8 oz. canned whole peeled potatoes

8 oz. canned carrots

8 oz. canned green beans

garlic, salt, onion powder to taste

 

Gravy Mixture:

 

1/2 cup flour

1/4 cup vegetable oil

1-2 tablespoons Kitchen Bouquet brand browning mixture

salt, pepper to taste

 

 

Directions:

 

Cook the lentils with bouillion cubes, garlic, salt and onion

powder. Add 1 cup extra water to the lentils. Make sure to add

enough salt because it will also flavor the TVP.

 

Prepare the mashed potatoes. You may use instant prepared with soy

milk and margerine, or make your own. Be sure to season generously.

Set aside.

 

When lentils are cooked, remove from stove. Immediately add enough

TVP to soak up the extra water. Set aside.

 

Prepare the gravy. Put oil in skillet and add enough flour to soak

up the oil. Stir until it begins to brown. Add water when it starts

to brown. Continue to stir. It will get thicker and if it needs to

be thinner, add more water. Add the salt, pepper and Kitchen Bouquet

browning mixture. When it is done, reserve one cup. Add the rest to

the lentil and TVP mixture.

 

Put the lentil/TVP mixture into a large casserole dish. You may need

two if your dish is smaller. Put the veggies on top of the mixture.

Top with prepared mashed potatoes. Pour the reserved gravy on top of

the mashed potatoes. Bake at 350 degrees for 30-40 minutes. Let

cool slightly and serve warm.